Chicken-Biscuit Casserole

Description

My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride.

It's a great way to use up cooked chicken leftovers--and is still a favorite in our house.

Freeze before topping with biscuits for a hearty freezer meal.

Ingredients

1 cup
peas, canned or frozen
2  
garlic cloves, sliced
8 ounces
mushrooms, fresh
4  
celery stalks, sliced 1/2-inch thick
1  
onion, chopped
4  
carrots, peeled and sliced 1-inch thick
3 cups
chicken broth
3 cups
chicken, cooked and chopped
10  
biscuits, uncooked (home-made or canned)
1⁄3 cup
cold water
3 tablespoons
cornstarch

Instructions

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.

To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.

To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.

Notes

To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.

Summary

Yield
Servings
SourceDorothy Swain
Prep time20 minutes
Cooking time
Total time20 minutes